Happy 4th!

Happy Forth of July everyone!  We have a great recipe for red, white and blue potato salad with Fingerlings.  Give it is a try this Forth.  You won't be sorry.

Red, White, And Blue Potato Salad:

• 2 cups peewee Russian Banana Fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups peewee French Fingerling potatoes, quartered (about 10 ounces)$
• 2 cups peewee Purple Fingerling potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 hard-cooked large eggs, finely chopped $
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil $
• 1 1/4 teaspoons salt $
• 2 teaspoons Dijon mustard $
• 1/2 teaspoon freshly ground black pepper $
• 1 garlic clove, minced

1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.